Slow Cooked Beef Roast with Gravy
Had a GREAT visitor this week, Clinton. Best pal from University days, came back to the valley to talk apples with the local tree fruit cooperative to produce his Vancouver BC based cider, Sunday Cider. He said he was coming to town, and I suggested we meet at a local eatery for dinner. And he said "no", and sent me a link to an article about hosting crappy dinner parties, and said he was coming over. Crappy dinner party in that you don't have to clean before your company arrives, you don't have to grocery shop, you don't have to fuss. You just hang out and eat what's in the pantry and fridge and enjoy one another. So, that we did! I cheated... I had to buy a package of aborio rice for risotto, and a bag of pecans. Otherwise, I scrounged the fridge, the freezer and the pantry - and we built a decent dinner! Irish soda bread (I was out of yeast), lemon risotto, green beans in red sauce, slow cooked beef roast and gravy, and a pumpkin skillet cake for dessert. Clinton is also the owner of Bestie, a Vancouver Chinatown Currywurst joint, serving fresh, locally supplied bangers and sides. So we couldn't eat PB & J, this guy knows food and drink; but he ain't a snob about it. He also tells great jokes, reenacts FULL podcasts (accents and all) and when he spends the night, he makes the spare room bed back to exactly how he found it. Clinton, great plan. Crappy dinner parties from here on out, thanks for the company! Below, please find the recipe that came from my freezer, fridge and pantry, ad-hoc, for a slow cooked beef roast with gravy.
Slow Cooked Beef Roast with Gravy
- beef roast, with bone in if possible
- 2 cartons organic beef broth
- 2 tbsp. beef bouillon paste
- 1/4 cup molasses
- 1/4 cup Worcestershire sauce
- 1 roughly chopped white onion
- 2 tbsp. olive oil
- 1 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp dried thyme
- 1/2 tsp tarragon
- black pepper, to taste
- 1/4 cup flour
In a large frying pan, heat olive oil to medium temperature. Salt both sides of your beef roast and place in pan. (You want a nice thick roast, with a touch of fat. This roast I used had the bone left in, and it was so tender. The quality of the cut is important to make a tender roast, if you're not sure, ask your butcher!) Sear the roast until a thick crust forms, flip and repeat on other side. Remove roast from frying pan and place into your crockpot.
Mix all ingredients, aside from flour, into a large bowl. Pour over top of the roast, ensuring that the meat is fully covered. Turn crockpot onto high for about 5-6 hours. The meat should be falling off the bone, and easy pulled with a fork.
Once the roast is fully cooked, remove it from the crockpot and set aside in a walled serving dish. Cover the meat while you prepare the gravy so it says hot.
Pour all of the ingredients, including the vegetables, from the crockpot into your food processor, or high powered blender. Blend on high until fully smooth.
Transfer liquid to large sauce pan over medium heat. Add in flour and whisk constantly until thickened gravy forms. This takes about 15-20 minutes. Allow gravy to bubble, but be sure the heat isn't too high, causing the gravy to burn.
Once gravy is to the desired thickness, pour over top of roast. I served mine with roasted fennel in olive oil, but feel free to add roasted squash, beets, sweet potatoes, carrots and onions around your roast. Any winter root vegetable will pair well with this dish. Serve with red wine and devour with old friends.